So far, you have enjoyed a range of dry and semi-dry processing styles. For your seventh coffee, we are bringing you a taste of classic washed processing - it could only come from Kenya! The distinctive flavour of Kenyan coffee is something that has blown coffee lovers away for many years.

Almost all coffee in Kenya undergoes washed processing, locking in a beautifully clean and fruit-forward profile.

In 2018, we were introduced to Arthur and Josephine Mbogoh. They are part of a small farmer community of around 70 families that connected to improve their coffee farming practices together.

The Mbokam estate possesses an extraordinary microclimate: it faces north toward Mount Kenya and it is divided by a creek which keeps things cool even during the hot sunny spells. Colder mornings and evenings allow the cherries to ripen slowly, creating a unique and complex cup profile.

Arthur selectively handpicks ripe, red cherry and processes it on his farm. Once picked, cherries are selectively sorted and then pulped. Coffee is fermented for 12-16 hours in tanks. Following fermentation, parchment is washed in clean water and then dried on raised beds for several days to achieve optimal moisture content. In the cup, our AB lot is full of ripe sweetness. Expect notes of blackcurrant, plum, vanilla, and rose, with a mouthfeel that is rich and jammy.